Milk won't work if you are trying to cut fat content....but I'll bet non fat Cool Whip would....:-Q And maybe instead of lemon juice you could use 2 teaspoons of Cystal Light and some splenda instead of sugar....and how about egg beaters instead of the egg yolks and powdered merangue mix instead of the egg whites? And you have turned it into something with almost no fat, or sugar, no danger from undercooked eggs and no fuss with squeezing lemons. And a taste like something from the freezer section of the Acme.....and because so many have seldom eaten things with egg cooked slowly in a double boiler and fresh grated lemon rind, they might not know a difference. And that's how Grandma's lovely recipes get made into something using shortcuts, with not nearly the taste of Grandma's cooking...but because we have had so much bottled, packaged and frozen stuff...we don't mind the taste of stuff made with powdered herbs and canned fruit and vegetables and have forgotten what frozen lemon pie should taste like.....sigh... OK...off the soap box and copying and pasting it before I lose the recipe! Linda C

Of course!! Chances are the recipe originally called for shipped cream and someone took a short cut. But there is sometnboing about a frozen chocolate cream pie when the filling soaks just a little into the crust before it's froze n and makes it more crust like and not so crumby. I would put a layer of the cohoclate mix on the crust....freeze it for about 30 to 45 minutes, then put on a melted chocolate layer and then the rest of the filling. sounds yum! Linda C

I've never frozen it, but I canned a strawberry/lemonade concentrate when the girls were still at home and they loved it. I'd probably start with something like half lemon juice/half sugar, add the amount that would fill one cube of an ice cube tray to a glass, add water and taste it. That way you can adjust the sugar to more or less sweet, depending on how you like it and how sweet the lemons are. I freeze plain lemon juice and if you freeze it there's nothing needed to "preserve" it, so other than getting the ratio of sugar to lemon juice correct there's no issue. What a delicious problem to have! Annie

Yup, I do thaw like Nancy says, although I don't pour boiling water over, I usually just dump the rhubarb in a colander and run hot water from the faucet over it. I freeze in 1 inch chunks, so it's pretty small and thaws quickly enough. I add about a cup of sugar because I don't like it too sweet and a couple of tablespoons of flour, no tapioca because I never have any. I don't add eggs unless I'm making rhubarb custard, which I do like enormously. Dot rhubarb with butter, add top crust or struesel, bake as Nancy instructs above... Annie